Roisin Burke obtained her PhD at UCD for work on `Investigations of pigment production in Pseudomonas aeruginosa. She has lectured in Food Science at Letterkenny Institute of Technology and in Food Microbiology and Food Safety at UCD. Roisin has national and international research experience having worked as a post-doctoral researcher on a Department of Agriculture funded project entitled `The development of value added beef products' which was carried out in the Food Science Department, UCD. She also was the primary researcher on an EU sponsored project entitled `Biotechnological production of a natural food colourant' which was carried out at the Agricultural University, Wageningen, NL
Food Safety in the Catering Sector
Value added meat products
Burke, R.M. and Monahan, F.J. (2003). The tenderisation of shin beef using a citrus-juice marinade. Meat Science, Vol. 63, Issue 2, pp. 161-8. Available online: http://www.sciencedirect.com/science/article/pii/S0309174002000621
Linnane, J. and Burke, R.M. (2001). An evaluation of the effectiveness of hygiene training in the food service industry in the Republic of Ireland. Environmental Health Officers' Association Yearbook, 47-53.
O'Grady, M.N., Monahan, F.J., Burke, R.M. and Allen, P. (2000). The effect of oxygen level and exogenous alpha tocopherol on the oxidative stability of minced beef in modified atmosphere packs. Meat Sci. 55(1), 39-45.
De Haan, A., Burke, R.M. and De Bont, J.A.M. (1991). Microbial production of food colourants. Med. Fac. Landbouw. Rijksuniv. Gent 56(49), 655-1660.
Burke, R.M., Upton, M.E. and McLoughlin, A.J. (1990). The effect of physiological state and pigment production on ultraviolet damage in Pseudomonas aeruginosa. Irish Journal of Food Science and Technology 14, 51 - 60.
Upton, M., McLoughlin, A.J. and Burke, R. (1987). Physiological aspects influencing the response of Pseudomonas aeruginosa to UV and to Hydrogen Peroxide treatment. In Trends in Food Biotechnology, pp 129 - 131. Edited by Nga Been Hen and Lin Kay Kong. Singapore Institute of Food Science and Technology.
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